1cupfresh ginger, sliced( washed well, but no need to peel it)
1tablespoonwhole black peppercorn
1 1/2 tablespoonswhole black cardamom seeds( can be found at Indian grocery store inexpensively)
1/2 teaspoonclove( don’t overdo cloves)
4cinnamon sticks
Directions
Put into pot wth a gallon of water.
Bring to boil, reduce heat and simmer for 1hour.
Turn off heat, add two black teabags (yes, with caffeine, it is needed toprovide a catalyst for the other ingredients). Steep for ten minutes with thetea, then remove teabags and continue steeping another 20 minutes.
Strain.
Addwater to bring volume back to one gallon.
Store in pitchers in refrigerator.
Can freeze portions that won’t be used in a week.
To serve, for each cup of tea, add a few ounces of milk, rice dream or soy milk, heat up to almost boiling.
Note: it is important to add this last ingredient to coat the stomachto protect from possible irritation from the pepper.
This recipe has the benefits ofimproving circulation, reducing fever, calming digestion, stimulating the immune system, etc. Taken as a preventative, drastically reduces the incidence ofcolds, in my personal experience
Reviews
“The water amount should be listed with the ingredients.I found this to be just a bit to spicy hot for my taste.But it did calm my tummy.Made for Comfort cafe Jan 2009”
